Caraway Mini Pancakes

Caraway isn't the first spice that comes to mind when you think about pancakes, but it should be! These Caraway Mini Pancakes are the perfect foundation for sweet and savory toppings like summer fruit and smoked salmon. Dress them up or enjoy them with a simple drizzle of maple syrup. They're delicious. The yeast in the pancakes makes them fluffy and fragrant and brings out the earthy qualities of the caraway. A perfect secret ingredient for your next Sunday brunch, no one will expect the caraway in the pancakes, but they are certain to enjoy them.

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Blackberry-Poultry Rub Jam Grilled Cheese

When blackberries are in season they pop up everywhere. This year, in lieu of the usual pies and pastries, we decided to make something savory with these juicy berries. The result? Blackberry jam spruced up with our Poultry Rub seasoning. Don't let the name fool you, because this blend has a perfect medley of herbs to complement the star ingredient. Rosemary, thyme and sage work together to balance the sweet and tart of the blackberries while adding a subtle earthiness. We tested out our creation as a spread for grilled cheese, and it passed with flying colors. It's sweet, salty, crispy and fruity. Muenster and Swiss cheese combine for a perfect blend of melty nuttiness to pair with the jam. This sandwich is great for an indulgent lunch, and a miniature version would make a decadent appetizer around the holidays.

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Caraway and Dried Berry Loaf

Baking bread is a delightfully rewarding cooking journey, watching what was once a blob of dough emerge as a warm loaf from the oven. This recipe is great for beginners. It's easy and doesn’t require fancy equipment, but give yourself some lead time as the dough does need to sit in the refrigerator overnight. The texture and flavors are what is really special about this loaf. The dried cranberries give you a tangy fruity burst in every bite, and the caraway is a perfect complement. Enjoy this bread toasted with your favorite cup of tea or with a hearty soup or stew.

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Advieh Baklava

Baklava is wonderful in any and all forms, but for some of us, it can be too sweet. Sacrilege to sweet-tooth's everywhere, I know, but when we added our Advieh spice blend to the mix it came out juuuuuust right. It is still a very sweet pastry, but the spice blend combines hints of savory cumin and coriander with roses and true cinnamon to make a well rounded flavor that complements the nuts and plays very well with the honey. Layered in a springform pan and allowed to set overnight, this dazzling dessert is as beautiful as it is delicious.

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Chinese Five Spice Plum Sauce

When life gives you plums, make plum sauce! And plum cardamom bread, but that's another story. Plum sauce is a traditional complement for grilled meats in Asian cuisine and is a wonderful pairing with duck, pork, chicken or salmon. It is easy to make and is an ideal way to preserve a bumper crop of plums. This sauce is delightfully complex and balances all the flavors on the palate. The sweet plums are paired with Chinese Five Spice, onions, garlic and shallots with a kick of ginger to round it out. One batch yields several pints so be ready to can it or freeze it to have on hand year round and there will still be plenty left over to gift some. We took our inspiration from Hank Shaw at Hunter, Angler, Gardener, Cook and really appreciated the time saving tip of freezing the plums to make them easier to pit. It was a breeze!

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African Peanut Soup with Grains of Paradise

This West African soup recipe combines sweet potatoes and peanut butter with Grains of Paradise. The flavors balance beautifully and are a wonderful showcase for this exotic spice. This mythical African spice has a mild peppery taste with floral top notes that hint at ginger and cardamom. The soup is creamy, mild and not at all heavy, making it a wonderful starter or side. Looking to make a meal? Check out our other African recipes for something to pair it with!

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Blackened Shrimp Bites

Shrimp & grits comes in many forms, and they are all good! This version starts with polenta squares dotted with fresh thyme and layers on sauteéd collard greens with blackened shrimp on top. This recipe does require some assembly, but it's worth the effort because the combination of texture and flavor is outstanding. Just make sure you ventilate. Blackening will make a bit of smoke!

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Brining Basics

Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy to report "yes!" to both. It’s probably easier than you think, and when done right, will ensure that your Thanksgiving turkey breast is moist and tender. The essential elements are water and salt - and a little advance planning. Simply mix up your brine and submerge the turkey for up to 24 hours before cooking. How to Brine: We won’t bore you too much with the science. Basically, the salt in the brine pushes the muscle fibers apart allowing more of the salty water to be drawn into the meat. It gives more moisture in the bird to start, which prevents it from drying out during the long cooking time. Once you incorporate brining into your holiday routine, it simply adds to the bustle and flavor of the season, along with a dose of stress reduction because your turkey will not be dry. Here are the basics. Preparation! Your turkey should be completely thawed and you must have a brining container that is big enough to hold the turkey which needs to be completely submerged. Brining bags are all the rage- but a canning pot, bucket or cooler can do the trick just as well. Make sure you have a cool place to put the brining turkey for 12-24 hours prior to cooking. This requires a good bit of refrigerator space, but if you use a brining bag, it doesn’t require much more than it would for the bird itself. Precision! When making the brine, be sure to use the correct proportion of water and salt, regardless of what else you add to the mix- the salinity of the brine must be correct for it to flow into the meat. The standard proportion is 1 cup of kosher salt per gallon of water or stock. No need to use specialty salts here, the nuances will not contribute to the flavor. If you are using prepared vegetable stock, make sure it is salt free. Patience! The brine and turkey should both be cooled to the same temperature before they are combined. Again, this ensures that the brine will flow easily into the turkey. Be sure to leave the bird in the brine at least overnight, and 24 hours is better for larger turkeys. Brining Recipe: As long as you follow the basic proportions above, you can change it up with all your favorite flavors. Substitute vegetable stock for water, add the spices you love and sweeten it up if you like, the sky's the limit. Just be sure to follow the guidelines above and keep the turkey nice and cool. Remember, safety first!This is my favorite brine for Thanksgiving turkey. It uses apple cider instead of sugar for a sweetness that emerges beautifully on a grilled turkey.

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Cardamom Pear Upside-Down Cake

This ultra moist cardamom pear cake is rich and delicious, with almond flour and coconut oil forming the base. The cardamom and a hint of ginger complement the pears, and when you bring all these layers of flavor and texture together the result is a fantastic dessert you don't have to feel bad about eating!

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